Nothing beats the comforting warmth of a rich, creamy soup on a chilly day, and that is exactly what you get with this Copycat Loaded Baked Potato Soup Recipe. It perfectly captures all the cozy flavors of a classic loaded baked potato but in a silky, spoonable form that feels like a big, delicious hug. Featuring crispy bacon, sharp cheddar, and tender chunks of potato all swimming in a luscious broth, this soup is easy to make and guaranteed to delight both family and friends. If you love hearty, satisfying meals that are simple yet spectacular, this is the recipe you’ll want to keep in your rotation.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in creating the full-bodied taste, creamy texture, and inviting color of this soup. From crispy bacon that adds that smoky crunch to the sharp cheddar giving it a punch of cheesy goodness, every component matters.
- 6 slices thick-cut bacon: Provides smoky flavor and crispy texture as a topping and base.
- 1/3 cup unsalted butter: Adds richness and helps create the perfect roux for thickening.
- 1/3 cup all-purpose flour: Combines with butter to make a smooth roux that thickens the soup.
- 3 1/2 cups whole milk: Creates a creamy, luscious soup base with just the right consistency.
- 1 cup chicken stock or broth: Adds depth and savory undertones to enrich the flavor.
- 3 large russet potatoes, baked, peeled, and roughly mashed: The heart of the soup — hearty with tender potato chunks for texture.
- 1/2 tsp kosher salt: Enhances all the soup’s natural flavors.
- 1/4 tsp ground black pepper: Provides a mild heat and balancing spice.
- 1/4 tsp smoked paprika (optional): Adds a subtle smoky warmth that complements the bacon perfectly.
- 1/2 cup sour cream: Gives the soup a tangy creaminess and smooth finish.
- 1 1/2 cups shredded sharp cheddar cheese: Melts into the soup for that classic loaded baked potato taste.
- Sliced green onions: Fresh, bright garnish that adds crunch and color.
- Extra shredded cheddar cheese, additional cooked bacon bits, sour cream or chives: Customizable toppings to personalize your bowl.
How to Make Copycat Loaded Baked Potato Soup Recipe
Step 1: Cook the Bacon
Start by crisping the chopped bacon in a large pot or Dutch oven over medium heat. Cooking it to perfection is key—crispy but not burnt. Once done, scoop out the bacon with a slotted spoon and set it aside. Leave about 2 to 3 tablespoons of that bacon fat in the pot; this flavorful fat will serve as the foundation for your soup’s rich taste.
Step 2: Make the Roux
Add the butter to the bacon drippings, letting it melt fully. Then whisk in the flour and cook the mixture for about one minute. This roux is the magic thickener that will give your soup its velvety, smooth texture. Stir constantly to avoid lumps and achieve a golden, fragrant paste.
Step 3: Add Liquids
Slowly pour in the whole milk while whisking continuously to keep the mixture smooth. Follow with the chicken stock, which will add savory notes to the soup. Keep whisking until the soup base thickens beautifully, about 5 to 7 minutes, coaxing out that creamy consistency that makes this Copycat Loaded Baked Potato Soup Recipe so irresistible.
Step 4: Add Potatoes
Now it’s time to stir in your roughly mashed baked potatoes. The key here is to mix thoroughly but leave some potato chunks intact—this adds wonderful texture and gives each spoonful a bit of those hearty potato bites you crave.
Step 5: Season and Simmer
Season the soup with kosher salt, black pepper, and a touch of smoked paprika if you like a subtle smoky kick. Simmer gently over low heat for 10 to 15 minutes, stirring occasionally. This simmering melds all the flavors together, letting the soup thicken and deepen in taste.
Step 6: Finish with Sour Cream and Cheese
Turn off the heat and stir in the sour cream along with the sharp cheddar cheese. This last step adds a luscious creaminess and that iconic cheesy flavor that makes the soup truly special. The cheese melts into the broth, creating a silky, comforting bowl.
Step 7: Serve and Garnish
Ladle the soup into bowls and shower it with crispy bacon, sliced green onions, extra shredded cheddar cheese, and any other toppings you love. These garnishes not only boost flavor but add that classic loaded baked potato appeal that everyone loves.
How to Serve Copycat Loaded Baked Potato Soup Recipe
Garnishes
The toppings can totally transform the experience of this soup. Crispy bacon bits add crunch, green onions bring a fresh sharpness, and extra cheddar cheese melts magnificently on top. Dollops of sour cream or a sprinkle of fresh chives brighten every bite and make each bowl picture-perfect and delicious.
Side Dishes
This hearty soup pairs gorgeously with simple yet tasty sides. Think warm crusty bread or a fresh green salad to balance the richness. Garlic bread or buttery biscuits are also fantastic companions, perfect for dipping into the creamy goodness.
Creative Ways to Present
For a special occasion, serve the soup in hollowed-out baked potatoes or mini bread bowls. You could even offer a “build-your-own” toppings bar, letting friends and family customize their bowls with extra cheese, bacon, sour cream, and chives. It turns mealtime into a fun event!
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will mellow and deepen, making it even better the next day. Just give it a good stir before reheating.
Freezing
You can freeze this soup in airtight containers for up to 3 months. Keep in mind that the potatoes may change texture slightly upon thawing, but the flavor remains fantastic. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat the soup over low to medium heat on the stove, stirring frequently to prevent sticking and to reincorporate the creamy cheese and sour cream smoothly. If it’s too thick, add a splash of milk or broth to bring it back to the perfect consistency.
FAQs
Can I use a different type of potato for this soup?
Russet potatoes are ideal because they’re starchy and absorb flavors well, creating that fluffy texture essential for this soup. However, Yukon Gold potatoes can work if you prefer a slightly creamier texture, just avoid waxy potatoes which might stay too firm.
Is there a way to make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken stock. You can add smoked paprika or liquid smoke to mimic the smoky flavor, and consider sautéing mushrooms or smoked tofu for added texture and depth.
How thick should the soup be?
You’re aiming for a rich and creamy texture that’s spoonable but not overly thick like mashed potatoes. It should coat your spoon but still flow easily. Adjust thickness with additional milk or broth as needed during cooking or reheating.
Can I make this soup in a slow cooker?
Yes! Cook the bacon and prepare the roux on the stove first, then combine everything in the slow cooker. Cook on low for 3-4 hours, stirring occasionally. Add cheese and sour cream just before serving to keep them creamy and smooth.
What are some other great toppings to try?
Besides the classic bacon, cheese, sour cream, and green onions, try crispy fried onions, chopped fresh herbs like parsley or dill, or even a drizzle of hot sauce for some heat. These little extras can make each bowl unique and exciting.
Final Thoughts
There’s something truly special about this Copycat Loaded Baked Potato Soup Recipe that reassures you comfort food doesn’t have to be complicated. With simple ingredients, familiar flavors, and satisfying textures, it comes together to create a warming, crowd-pleasing meal that feels made with love. Whether you’re feeding a family or craving a cozy night in, this soup is sure to become a beloved favorite. Give it a try—you won’t regret it!
Print
Copycat Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Copycat Loaded Baked Potato Soup is a rich and creamy comfort food classic, packed with crispy bacon, tender russet potatoes, sharp cheddar cheese, and a touch of smoky paprika. Perfect for cooler days, this hearty soup combines the flavors of a loaded baked potato in a warm, creamy bowl.
Ingredients
Soup Base
- 6 slices thick-cut bacon, chopped
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 cup chicken stock or broth
- 3 large russet potatoes, baked, peeled, and roughly mashed
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika (optional)
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
Garnishes
- Sliced green onions
- Extra shredded cheddar cheese
- Additional cooked bacon bits
- Sour cream or chives (optional)
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving 2–3 tablespoons of bacon drippings in the pot.
- Make the roux: Add butter to the bacon fat in the pot. Once melted, whisk in the flour and cook for 1 minute to form a smooth roux.
- Add liquids: Gradually whisk in the milk, followed by the chicken broth. Continue whisking until smooth and thickened, about 5–7 minutes.
- Add potatoes: Stir in the mashed baked potatoes. Mix well to combine, leaving some chunks for texture.
- Season and simmer: Add salt, black pepper, and smoked paprika. Simmer over low heat for 10–15 minutes, stirring occasionally.
- Finish with sour cream and cheese: Turn off the heat. Stir in sour cream and shredded cheddar until smooth and fully melted.
- Serve and garnish: Ladle into bowls and top with crispy bacon, green onions, extra cheese, or your favorite toppings like sour cream or chives.
Notes
- Use whole milk for the creamiest texture; you can substitute with 2% if preferred.
- Leftover baked potatoes work great for this recipe, making it a good way to use them up.
- Adjust the amount of bacon and cheese to taste for a richer or lighter soup.
- Smoked paprika is optional but adds a nice depth of flavor.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock.
- Be careful not to overcook the flour in the roux to avoid a burnt taste.
